In Singapore, Chef Malcolm Lee makes his Mum’s Chicken Curry | The Kitchen at the Los Angeles Times

, Yadira Flores, Jackeline Luna and Mark E. Potts

Aug. 24, 2023 6 AM PT

As a Peranakan, Chef Malcolm Lee’s mission has been to preserve his culture and lift it up through fine dining. This week, we’re in Singapore, where Lee takes us to his Michelin star-winning Candlenut to make his Mum’s Chicken Curry for us. The dish reflects his mother’s actual recipe and melds flavors unique to the Indo-Chinese roots of his culture.

Lee will be coming out to this year’s L.A. Times Food Bowl, presented by City National Bank. For tickets and more information, go to lafoodbowl.com

Food

Cody Long

Cody Long is a former video journalist and producer for the Los Angeles Times who focused on food video. Originally from San Diego, Long received his bachelor’s in art with an emphasis in photography from San Diego State University. He has produced Emmy award-winning content for the San Diego Union-Tribune and has had clients including Sony Interactive, HSN, American Airlines and CQ Roll Call.

Yadira Flores

Yadira Flores is a former video editor for the Los Angeles Times who joined the newsroom through Metpro in November 2017. Flores graduated with a bachelor of science in filmmaking and has edited online content for Amazon, the American Cinema Editors, FilmLight, Emmy Primecuts and Moviola. She hails from El Paso, Texas.

Jackeline Luna

Jackeline Luna is a former senior producer for video series. Before joining the Los Angeles Times, she interned for Politico, ABC7 and the Mercury News. She graduated from UC Berkeley with a master’s in journalism in May 2018.

Mark E. Potts

Mark E. Potts is the senior editor for video at the Los Angeles Times. A native of Enid, Okla., Potts graduated from the University of Oklahoma with a master’s degree in broadcast journalism. He has created and edited video for DreamWorks, YouTube, Microsoft, Sony and BET.